Zucchini And Chicken Stir Fry

Zucchini And Chicken Stir Fry

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Zucchini Mushroom Chicken Stir Fry | Anna Can Do It

Zucchini And Chicken Stir Fry image source: annacandoit.com

Participating in a cook off or recipe contest is a great way to challenge your skills and produce some creative dishes.
– Joyce Goldstein

Zucchini and Chicken Stir Fry

Zucchini and chicken stir fry is a quick and delicious meal, perfect for busy weeknights. It requires minimal preparation work, yet yields a flavorful, nutritious result. The combination of stir-fried chicken, zucchini, and mushrooms in a light and savory sauce provides a winning combination of protein and vegetables that will appease any palate. Whether you are looking for a make ahead meal, a dinner for two, or a flavorful side dish, this zucchini and chicken stir fry is a great option.

Zucchini and Chicken Stir Fry Overview

Zucchini and chicken stir fry is a classic one-pan meal that is versatile and easy to make. To prepare, you will need chicken, zucchini, mushrooms, garlic, onion, and a few versatile pantry staples, like soy sauce, sesame oil, and rice vinegar. After a few minutes of prepping your ingredients, the stir fry is cooked in a hot skillet or wok. Once cooked, the stir fry quickly comes together with a light and savory sauce, adding depth and flavor to the dish. A perfect deliciously balanced meal, bursting with flavor, without the hassle.

If you are looking to accommodate vegetarians, you can easily substitute the chicken with tempeh, eggplant, tofu, or extra vegetables. To adjust the spiciness, you can add sriracha or chilli flakes to the stir fry. If gluten-free is needed, you can use wheat-free tamari or coconut aminos as an alternative to the soy sauce. Additionally, you can make the dish vegetarian friendly by replacing the chicken with extra vegetables or a meat substitute, such as tofu or tempeh.

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Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 4 cups zucchini and mushrooms
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar

Instructions

  • Heat one tablespoon of the oil over medium-high heat in a large non-stick skillet or wok.
  • Add the chicken and cook until browned, about 8 minutes.
  • Remove the chicken from the pan and set aside.
  • Add the remaining tablespoon of oil to the pan and cook the onion and garlic until softened.
  • Add the zucchini and mushrooms and cook until tender.
  • Return the chicken to the pan and stir to combine.
  • Add the soy sauce, sesame oil, and rice vinegar and stir until combined.
  • Simmer for 5 minutes, stirring occasionally.
  • Serve hot with steamed rice or noodles.

Nutritional Information

  • Calories: 396
  • Fat: 17.8g
  • Carbohydrates: 12.6g
  • Protein: 41g

Cooking Time & Servings

This zucchini and chicken stir fry will take approximately 15-20 minutes to cook and will yield 4 servings.

Equipment

  • Large non-stick skillet or wok
  • Cutting board
  • Knife
  • Spatula

Serving Suggestions

  • Serve with steamed rice or noodles
  • Top with sesame seeds and freshly chopped herbs
  • Garnish with julienned carrots or zucchini for a pop of color
  • Accompaniments such as a green salad, garlic sautéed greens, or steamed broccoli are all compatible side dishes.

Variation Ideas

  • Replace the chicken with tempeh or tofu
  • Add a tablespoon of peanut butter to the sauce for added flavor and creaminess
  • Substitute the mushrooms with extra vegetables such as snow peas or bell peppers

Substitutions

  • Wheat-free tamari or coconut aminos as an alternative to the soy sauce if gluten-free is needed
  • Vegetables such as eggplant or celery can be used in place of the zucchini
  • Tempeh, eggplant, tofu, or extra vegetables can be substituted for the chicken
  • For a spicier stir fry, add chili flakes or sriracha to the sauce
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Storage

  • Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze, place the stir fry in an airtight freezer-safe container for up to 2 months.
  • For best results, reheat in the oven or stovetop. Microwave can be used but may cause wateriness.

Tips

  • Make sure to pre-chop your vegetables ahead of time to ensure efficient stir frying.
  • To avoid sogginess, cook the vegetables for only a few minutes on high heat.
  • Pat the chicken thighs dry with a paper towel before adding to the skillet to help prevent sticking.
  • Stir-frying in a wok helps to evenly cook the vegetables over high heat.

Notes

  • For added crunch, try sautéing cashews or peanuts in the wok right before serving.
  • Make this dish the night before and keep it warm in the oven for an effortless make-ahead dish.
  • Serve the stir fry as a one-pot meal, or as a side to your favorite main dishes.
  • Double or triple the ingredients of this recipe to make it for a larger crowd

Frequently Asked Questions

  • Can I use other vegetables in this stir fry?
    Yes! Feel free to substitute any vegetables of your choice. Some other great options include snow peas, bell peppers, eggplant, and celery.
  • How long will this stir fry last in the refrigerator?
    Leftovers will last up to 3 days in the refrigerator when stored in an airtight container.
  • What other proteins can I use in this stir fry?
    You can also use other proteins such as tempeh, tofu, shrimp, or pork.
  • Can this stir fry be frozen?
    Yes! To freeze, simply place the stir fry in a freezer-safe airtight container and it’ll last up to 2 months.
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Category

  • Vegetarian
  • Gluten-Free
  • Paleo
  • Healthy
  • Summer/Spring

Personal Thoughts

Zucchini and chicken stir fry is an approachable and elegant meal. With colorful vegetables and flavorful sauces, it incorporates plentiful nutrition and vibrant color in one dish. Preparing this dish requires minimal effort, all the while yielding the most sublime flavors. Perfect for a weeknight dinner, meal prepping, or a light lunch, this zucchini and chicken stir fry is a total win.

I am always amazed by how effortlessly delicious this dish is. This zucchini and mushroom stir fry is bright and hearty, and can please the palates of vegetarians and meat-eaters alike. I’m so excited to share this simple, adaptable, and tasty dish with you! Enjoy.

Express encouragement: Encourage readers to try the recipe and explore their creativity by making variations or adding their personal touch.

End with a warm closing statement, inviting readers to share their experiences, feedback, and suggestions. Thank them for their time and express hope that they enjoy preparing and savoring the dish.

Participating in a cook off or recipe contest is a great way to challenge your skills and produce some creative dishes.
– Joyce Goldstein

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